Tips for Smoked Salmon Quiche
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Blind bake the crust to prevent sogginess.
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Use cold smoked salmon for the best texture.
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Don’t overbeat the eggs — just whisk to combine.
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Let the sautéed leeks cool before adding to the shell.
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Use fresh dill, but dried can work in a pinch.
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Avoid overbaking — the centre should jiggle slightly when done.
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Let quiche rest before slicing to set the filling.
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Store in fridge for up to 3 days, or freeze individual slices.
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Swap Gruyère for feta or goat cheese for variation.
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Add a handful of spinach for extra colour and nutrients.
Serve It With Suggestions
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Arugula salad with lemon vinaigrette
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Roasted baby potatoes
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Pickled red onions or capers
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Chilled white wine or sparkling water with cucumber
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A fruit salad or melon slices
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Toasted sourdough
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Creamy cucumber salad
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Asparagus with hollandaise
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Tomato and olive salad
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Simple green soup or chilled gazpacho
FAQ's
Q: Can I use hot smoked salmon instead?
A: Yes, just flake it into pieces and add it as you would cold smoked.
Q: Can I make this quiche crustless?
A: Yes — grease the tin and skip the pastry. Bake at the same temperature.
Q: Can it be made ahead?
A: Absolutely. Bake and chill. Reheat gently or serve cold.
Q: Can I freeze it?
A: Yes — cool completely, wrap well, and freeze. Defrost in the fridge.
Q: What can I use instead of leeks?
A: Try finely sliced spring onions, shallots, or sautéed spinach.
Q: What if I don’t have dill?
A: Use chives, parsley, or tarragon for a different herbal profile.
Q: Is it gluten-free?
A: Not with standard pastry, but use gluten-free shortcrust for a GF version.
Q: Can I use milk instead of cream?
A: Use all whole milk, but quiche will be less rich and firm.
Q: Can I use dairy-free alternatives?
A: Yes — use plant-based cream and cheese for a dairy-free version.
Q: How long will it last in the fridge?
A: Up to 3 days in an airtight container.
